vangi bhath in rice cooker

ingredients :-

• raw rice    - 1 1/2 cups                                   
  
• ghee          -  2 tbsp
• salt            -  to taste
• tamarind   -   size of small lime
• grated coconut   - 1/2 cup
• water           -  4 cups
• cloves           -  2
• small brinjals - 300 gms

masala powder :-

• grated copra        -  5 tbsp
• cumin seeds         -  1 tsp
• tutmeric powder  -  1/2 tsp
• shah jeera           - 1/4 tsp
• coriander seeds  -  2 tbsp
• red chillies          - 6-8
• cloves & cardamom   -  2each
• nutmeg           -  a small piece

seasoning :-

• ghee or oil             -  3 tbsp
• black gram dal      - 2 tsp
• curry leaves          -  few
• mustard seeds       -  1 tsp
• peanuts                -    2 tbsp

method :-

• roast all the masala ingredients using very little oil & powder together.
• wash the rice, drain & mix with 1/2 the powder & salt to taste.
• heat 2 tbsp ghee,fry cloves for 1/2 mints & add to rice.
• add 4 cups water & place over the cooking plate in the cooking pan.
• press the switch to cooking.
• when the rice is done, the switch will move to keep warm.
• meanwhile,soak tamarind in 1/2 cup water & extract the juice.
• wash & cut brinjals into quarters.
• heat oil & season with mustard, black gram dal,peanuts & curry leaves.
• add brinjals & fry for a few mints.
• add remaining masala  & salt.
• add tamarind juice,cover & cook on a low flame till brinjals are soft but not mushy.
• add to cooked rice,mix gently,keep warm atleast for 10 mints.
• at the time of serving add grated coconut, mix & serve hot.